Pork Noisettes in Mustard-Seed Sauce

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For Pork:
1/14 lb whole fillet of pork
3 tablespoons butter
1 sprig rosemary
2 sage leaves
For Sauce:
1/4 cup juices from a roast of veal, or strong meat stock
3 tablespoons butter
2 tablespoons crushed fresh mustard seeds
For Onion Gnocchi:
1lb potatoes
2 onions, thinly sliced
3 tablespoons butter
1 bay leaf
3/4 cup all-purpose flour
3 eggs
3/4 cup freshly grated parmesan cheese
2 tablespoons melted butter, for serving
2 tablespoons chopped chives, for serving




TO PREPARE MEAT: In a skillet, cook the pork for about 20 minutes in the butter, rosemary and sage, turning frequently to brown it on all sides. It should remain a little pink.

TO MAKE SAUCE: In a skillet combine the veal juices with the butter, and whisk in the mustard seeds and salt and pepper to taste.

TO MAKE GNOCCHI: Boil the potatoes in their skins. Peel and mash them through a potato ricer. Meanwhile, stew the onion gently in the butter with a bay leaf without letting it color. Discard the bay leaf; season with salt and pepper. Add the potatoes and work into a dough along with the flour, eggs and Parmesan. Form the dough into 3/4 in gnocchi. Cook the gnocchi in plenty of boiling, salted water. They are cooked when they rise to the surface of the water. Drain.

TO SERVE: Slice the pork about 1/2 in thick. Arrange the slices over half of each heated dinner plate; coat carefully with the sauce. On the other half of the plate, arrange the onion gnocchi, boiled and dressed with melted butter and the chopped chives.


Active Time:  45 Minutes
Total Time:  45 Minutes
Yield:  4 Servings

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